EASY CARAMEL FILLED SNICKERDOODLE RECIPE
This Easy Snickerdoodle Recipe is like nothing before. Filled with gooey caramel and crisp cinnamon sugar edges will make for all the smiles. A glass of milk will pair nicely with these treats!
Provided by Lorie Yarro
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 375° F.
- In a medium bowl, cream the butter and sugar using a hand or standing mixer until light and fluffy (about 2-4 minutes.). Add in the eggs and vanilla and mix until fully incorprated.
- In a separate bowl, whisk together flour, salt, cream of tartar and baking soda. Slowly add the dry ingredients into the wet and mix just until combined.
- Roll the dough into small balls and then press into them (as shown above) to make a small imprint. Place the caramel in the dough and close the dough over top of it to make a ball. Make sure there is enough dough surrounding the caramel so that it doesn't melt through the bottom of the cookie completely. You can opt for just 1/2 of a caramel in each cookie if preferred.
- Mix the sugar and cinnamon for rolling together and then roll each ball into the mixture to fully coat. Place on a cookie sheet (I always line mine with parchment) 2 1/2 inches apart. Bake for 10-12 minutes or until edges become golden.
- Cool on a cooling rack (don't worry, taste several when getting them there, I know that's what we are all gonna do!) and store in an airtight container.
SALTED CARAMEL SNICKERDOODLES
This recipe is sponsored by Truist Financial. A gooey, salted caramel filling and a sprinkle of cinnamon-sugar make these cookies extra special.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- Make the snickerdoodle cookies: Line 2 baking sheets with parchment paper. Whisk together the flour, cream of tartar and kosher salt in a medium bowl until evenly combined. Whisk 1 cup of the sugar, the butter, vanilla and egg together in a large bowl until well combined. Pour in the flour mixture and stir with a spoon until the dough just combines.
- Stir together the remaining 1/4 cup sugar and the cinnamon in a small bowl. Using a 1/2-ounce ice cream scoop or a tablespoon, portion and roll the dough into 30 (1-inch) balls. Roll each ball in the cinnamon-sugar to coat, and then transfer to the prepared baking sheets, spacing the balls 2 inches apart. Using the end of a wooden spoon or your index finger, press each dough ball in the center to create a deep divot. Refrigerate the dough balls on the baking sheets for 30 minutes.
- Preheat the oven to 400 degrees F. Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until light golden brown on the bottom, about 12 minutes. Let the cookies cool for 1 minute on the baking sheets, and then transfer them to a wire rack to cool completely.
- Make the salted caramel filling: Pour the sugar in a small saucepan and place over medium heat. Cook the sugar, stirring occasionally, until it turns liquid and deep amber brown. Remove the pan from the heat and stir in the butter until smooth. Add the cream and kosher salt and stir until incorporated. Fill the divot in each cookie with the hot caramel and sprinkle with sea salt. Let the caramel cool for 30 minutes to set before serving.
SNICKERDOODLE ICE CREAM SANDWICHES
The chewy texture of a snickerdoodle, coated in a crisp layer of cinnamon sugar is a perfect cookie for an ice cream sandwich. For this version, we bake a giant, sheet-pan sized snickerdoodle, cut it in half, fill it with scoops of ice cream, freeze and cut it into individual sandwiches.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 12 to 15 ice cream sandwiches
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚ F. Line a 13-by-18-inch rimmed baking sheet with parchment paper. Whisk the flour, cream of tartar, baking soda and salt in a medium bowl.
- Beat the butter, 1 cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs and vanilla. Reduce the mixer speed to low and slowly beat in the flour mixture. Increase the speed to medium high and beat briefly until well combined.
- Scrape the dough onto the baking sheet; spread evenly into a 10-by-13-inch rectangle using a rubber spatula. Combine the remaining 1/4 cup granulated sugar and the cinnamon in a small bowl; sprinkle on the dough. Bake until golden around the edges, cracked on top and the center is just set but still soft, 10 to 12 minutes (Do not overbake; the cookie will firm up as it cools.) Transfer to a rack and let cool completely on the pan, about 1 hour. Cut in half crosswise.
- Remove the ice cream from the freezer and let soften, about 15 minutes. Line a 9-by-13-inch baking dish with plastic wrap, leaving a 4-inch overhang on the sides. Put 1 cookie half in the baking dish, cinnamon sugar-side down. Scoop the softened ice cream on top, covering it completely. Spread the ice cream gently with an offset spatula into an even layer, filling in any gaps or air pockets. Top with the other cookie half, cinnamon sugar-side up. Wrap tightly with the overhanging plastic wrap. Freeze in the pan until the ice cream is very firm, about 4 hours.
- Lift the whole sandwich from the baking dish and remove the plastic wrap. Using a sharp knife, trim the edges, then cut into pieces.
SALTED CARAMEL SNICKERDOODLE ICE CREAM SANDWICHES
Provided by Food Network
Categories dessert
Time 1h25m
Yield 6 ice cream sandwiches
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt and set aside. In a small bowl, combine the cinnamon and 2 tablespoons of the granulated sugar. Set aside.
- In a large mixing bowl with an electric mixer at medium speed, beat together the butter, brown sugar and remaining 2 tablespoons granulated sugar until light and fluffy, about 3 minutes. Use a spatula to scrape down the sides of the bowl. Beat in the vanilla and egg until just combined, about 1 minute. Scrape down the sides of the bowl again, reduce the speed to low and gradually add the flour mixture, mixing just until incorporated, about 1 minute. The dough will hold together and be loose and sticky.
- Divide the dough into 12 equal portions, about 1 heaping tablespoon each. Using your hands, roll each portion into a ball about the size of a golf ball. Roll the dough balls in the cinnamon-sugar mixture and place on the prepared baking sheets, spacing them 2 inches apart.
- Bake until the cookies are set and the edges are slightly golden, 10 to 12 minutes. Let cool for 5 minutes, then transfer the cookies to wire racks to cool completely, about 30 minutes.
- Meanwhile, divide the softened ice cream between 2 pint-size paper soup-to-go containers (which should be about the same diameter as the cookies), then freeze.
- When ready to assemble the ice cream sandwiches, place the pecans on a small, flat dish. Using a serrated knife, cut 1-inch rounds of ice cream--straight through the containers--to make big beautiful circles of ice cream to fill the sandwiches. Add an ice cream round to the bottom of one of the cookies and then cover with a right-side up cookie, pressing down to form a sandwich. Repeat with the remaining cookies and ice cream rounds. Roll the sandwiches on end in the pecans, using your hands if necessary to help the nuts adhere to the exposed ice cream edge. Serve immediately or freeze, covered, for up to 3 days.
CARAMEL SNICKERDOODLE BARS
What did I do when I couldn't decide between two of my favorite desserts? I combined them! This snickerdoodle-blondie hybrid proved even better with caramel, always a favorite ingredient. -Niki Plourde, Gardner, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend over sides by 1 in., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Spread onto bottom of prepared pan., In a small bowl, mix sugar and cinnamon; sprinkle 2 tablespoons mixture over batter. Bake until edges are light brown, 25-30 minutes. Cool completely in pan on a wire rack., Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup; cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon sugar. Refrigerate, covered, at least 1 hour., Lifting with parchment, remove from pan. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 197 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 137mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.
SNICKERDOODLE ICE CREAM (FOR ICE CREAM MAKER)
I don't have an ice cream maker yet, but when I finally get one, this is a recipe I definitely want to try out. This is a 1-quart recipe, but it can be doubled for a 2-quart ice cream maker. Adapted from the Land O'Lakes website. Prep time may vary depending on the ice cream maker.
Provided by Muffin Goddess
Categories Frozen Desserts
Time 1h10m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium mixing bowl, combine sugars and spices. Stir in the rest of the ingredients until well-mixed.
- Pour mixture into a 1 quart ice cream maker, and freeze according to manufacturer's instructions.
Nutrition Facts : Calories 367.7, Fat 27.2, SaturatedFat 17, Cholesterol 98.3, Sodium 45.3, Carbohydrate 29.8, Fiber 0.1, Sugar 26.1, Protein 2.6
HOMEMADE CARAMEL SNICKERDOODLE ICE CREAM (WITHOUT A MACHINE!)
Our no churn, homemade, Caramel Snickerdoodle Ice Cream is what summer dreams are made of. It's the perfect cinnamon flavored ice cream, swirled with caramel, and chunks of snickerdoodle cookies to make one creamy, cool dessert.
Categories Dessert
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a large bowl with a fitting airtight lid, gently fold the Cool Whip into the sweetened condensed milk to combine.
- In a small bowl, mix together cinnamon and sugar, then lightly fold the cinnamon sugar mixture and crushed cookies into the larger bowl. Fold in caramel sauce. Do not over mix.
- Cover the bowl and freeze for at least 6 hours, preferably overnight. Store in an airtight container in the freezer.
- To serve, drizzle with additional caramel sauce and additional crushed cookie crumbs (optional).
Nutrition Facts : Servingsize 1 serving, Calories 33 kcal
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- Whisk the flour, baking powder, baking soda, cream of tartar, and salt together until combined. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter on high speed until completely smooth and creamy, about 2 minutes. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in the eggs and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
- On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour* and up to 3 days.
- Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 20 minutes. This makes the cookie dough easier to scoop and roll.
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